Results 1 to 10 of about 143,111 (210)

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto ...
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +4 more sources

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation [PDF]

Shipin Kexue, 2023
In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable ...
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
doaj   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source

Potential of solid state fermentation for production of ergot alkaloids [PDF]

, 1992
Production of total ergot alkaloids by #Claviceps fusiformis$ in solid state fermentation was 3.9 times higher compared to that in submerged fermentation.
Lonsane, B.K., Raimbault, Maurice, Roussos, Sevastianos, Trejo Hernandez, M.R.   +3 more
core   +1 more source

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation [PDF]

, 2011
The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened.
Geetha, K. N., Jeyaprakash, K., Nagaraja, Y. P.   +2 more
core   +2 more sources

Sand Particle Size and Phosphorus Amount Affect Rhizophagus irregularis Spore Production Using In Vitro Propagated Spore as a Starter Inoculum in Rhizosphere of Maize (Zea mays) Plantlets

Journal of Fungi, 2021
Microbial inoculants, particularly arbuscular mycorrhizal (AM) fungi, have great potential for sustainable crop management. In this study, monoxenic culture of indigenous R. irregularis was developed and used as a tool to determine the minimum phosphorus
Pulak Maitra, Jubair Al-Rashid, Nirmal Chandra Barman, Md. Niuz Morshed Khan, Dipa Mandal, Noorain Munim Rasul, Apu Chowdhury, Ahmed H. El-Sappah, Jia Li   +8 more
doaj   +1 more source

Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum [PDF]

, 2018
Orange processing wastes have been evaluated for the production of pigments by the fungal strains Monascus purpureus ATCC 16365 and Penicillium purpurogenum CBS 113139.
Kachrimanidou, Vasiliki, Kantifedaki, A., Koutinas, A. A., Mallouchos, A., Papanikolaou, S.   +4 more
core   +1 more source

Comparative study on filtration effect of powdered activated carbon and activated carbon fiberboard on strong-flavor Baijiu [PDF]

Zhongguo niangzao
In this study, the filtration performance of activated carbon fiberboard (AKS1, AKS2, AKS4, R11, R33, R54) and powdered activated carbon on the filtration effect of 48%vol strong-flavor (Nongxiangxing) Baijiu was systematically compared.
XUE Runping, XIE Zhengmin, ZHENG Jia, ZHAO Dong, LI Maochun, HUANG Jian, YE Huaxia, ZHANG Qian, WANG Xingming
doaj   +1 more source

Effect of bionic flexible automatic mixer on the quality of fermented grains of multi-grain strong-flavor Baijiu [PDF]

Zhongguo niangzao
To study the application effect of bionic flexible automatic mixer in the brewing of multi-grain strong-flavor (Nongxiangxing) Baijiu, using the fermented grains of strong-flavor Baijiu as the research object, the fermented grains was processed by bionic
LI Zhansheng, WANG Xiaomei, WEN Kexiong, LI Zhi, ZHANG Xia, LU Yanping, SU Jian, ZHENG Jia, LIU Duotao
doaj   +1 more source

Effects of different macroporous adsorption resins and activated carbon for alcoholic beverages on alcohols and esters in strong-flavor Baijiu [PDF]

Zhongguo niangzao
At present, the phenomenon of insufficient ethyl caproate and high ethyl lactate or ethyl acetate is common in strong-flavor (Nongxiangxing) Baijiu, which seriously affect the quality of Baijiu. In this study, five macroporous adsorption resins (polar DA-
YUAN Chunfang, SU Jian, WANG Fang, ZHANG Fuyong, LI Qijun, GOU Zixi, LIU Li, CHEN Shijiang, WANG Han, ZHENG Jia
doaj   +1 more source